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We like to think of Peterman’s Eye as an old fashioned interactive community newspaper (if there is such a thing) focused on travel and curiosities. Talk with us about today’s post. Tell us about the places you’ve been. Or take a trip using J. Peterman’s exclusive travel services (coming soon). Read more...

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I've gone to my farm in Kentucky for the weekend. It's a great place to relax, do a little hard physical labor, and forget about the rest of the world. If you don't have such a place, I highly suggest you get one.

In the meantime, continuing our chocolate themed weekend, here's something that might provide some food for thought.

See you on Monday.

J. Peterman

From: The Vancouver Sun



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Under Construction: Design Stuff & Member Commenting - Changes Soon.
38 Members’ Opinions
December 04, 2011 6:23 AM
Com-100Com-300Com-500First-comHr-1Hr-10Hr-5 lotlot said...

More chocolate.

Another great day.

Wine too.

What more could we ask?

Maybe another orchid?

December 04, 2011 6:50 AM
Waldo 10photoviews10videoviewsCom-100Com-300Com-500First-comFirst-photoFirst-reviewFirst-videoHr-1Hr-10Hr-5 Tommy Typical said...

I love the opportunity to explore the "complexity" of flavors. Wine and coffee have been adding so much for years and this trend to incorporate chocolate is fun for a night out and a change of "pace/taste". Lacking the culinary skill is of course a consideration on my part at home & fusion experiments at the Typical Casa are routine- but as I age I seem to go for simplicity and almost a food nostalgia to covertly enhance the uniqueness of individual items already complex in their natural state. It's all good. In the end that old quote is true enough- Hunger is the best sauce in the world.

December 04, 2011 6:51 AM
10photoviewsFirst-comFirst-photoHr-1 digger5x5 said...

My "chemosensory apparatus for tasting sweetness" has never interfered with my enjoyment of wine or chocolate, together or separately, I must admit. 
lotlot -- Would  that I had an orchid to send you, but alas ....

December 04, 2011 6:52 AM
4398 10photoviewsCom-100First-comFirst-photo Brigid said...

My Mother, Margaret Harkin said that too! Dark chocolate with Port!

December 04, 2011 8:31 AM
Me_and_dave 10photoviews10videoviewsCom-100Com-300Com-500First-comFirst-photoFirst-videoHr-1Hr-10Hr-5 Andy said...

Wine!  Chocolate! .... this will be a wonderful day

December 04, 2011 8:53 AM
4244 Com-100Com-300Com-500First-comHr-1Hr-10Hr-5 ChefDeb said...

When having trepidations regarding the proper wine for one's chocolate, the safest choice always is..Champagne!!

December 04, 2011 9:02 AM
10photoviews10videoviewsCom-100Com-300Com-500First-comFirst-photoFirst-videoHr-1Hr-10Hr-5 Stoney said...

Sorry, chocolate with wine sounds about as appealing as a dill pickle with warm milk or a marshmallow with vinegar but don't let that stop you.

December 04, 2011 9:42 AM
Me_and_dave 10photoviews10videoviewsCom-100Com-300Com-500First-comFirst-photoFirst-videoHr-1Hr-10Hr-5 Andy said...

It would be a real feast if it included:  coffee, cheese and fruit along with chocolate and wine -- ahhhh, then life would be good...........wait a minute, life IS good.

December 04, 2011 9:59 AM
10photoviewsCom-100Com-300Com-500First-comFirst-photoFirst-reviewFirst-videoHr-1Hr-10Hr-5 Lynn830 said...

Though I cannot say why, I have never mixed wine and chocolate.  Never occurred to me.  I know of other mixtures that are interesting.  The obvious is coffee and chocolate which is a match made in gustatory heaven.  A little chocolate in a cup of coffee or a bit of coffee in a cup of hot chocolate is wonderful.  And there is a Mexican sauce called mole poblano that is super.  It is a mix of unsweetened chocolate, chili pepper and cinnamon.  It is usually served on poultry and is heavenly.  It is a very complex flavor, not overly hot.  The Aztecs, of course, were the first to use chocolate, and this recipe dates back to them.  Sprinkle a few sesame seeds on top, and yum!  But wine and chocolate bears some exploration...

December 04, 2011 10:34 AM
4244 Com-100Com-300Com-500First-comHr-1Hr-10Hr-5 ChefDeb said...

STONEY I know what you mean, BUT if you have verrrrry dark chocolate and just the right robust red wine, it is surprisingly good. And of course again not to be a broken record, but what doesn't go with champagne?

LYNN You are so right about mole---one Thanksgiving the Mexican employees in my kitchen gave me some of their Turkey Mole and it was hands down the best turkey I have ever had, They cut the turkey into parts, boil it and then slather it in the sauce...oh mama!

December 04, 2011 11:25 AM
10photoviewsCom-100Com-300Com-500First-comFirst-photoFirst-reviewFirst-videoHr-1Hr-10Hr-5 Lynn830 said...

Chef Deb - I've heard of Pavo con Mole Poblano (Turkey with...) but have never had it.  I've had chicken a couple of times, including once at an Americanized Mexican restaurant in Arlington where they made it with sweet chocolate (that was disgusting!).  The other two times it was the genuine thing and served on grilled chicken.  Wonderful.  It is a daunting recipe with 20-25 ingredients depending on the recipe.  Sometimes they use three different dried chilies and one fresh.  So I have not made it, just eaten it.  We did not see it in southern México (Chiapas), but that is Mayan country, not Aztec.

December 04, 2011 11:31 AM
4244 Com-100Com-300Com-500First-comHr-1Hr-10Hr-5 ChefDeb said...

LYNN My kitchen workers were all from Puebla and I have an open invitation to go and learn the sauce from their mothers. Apparently in the markets there much of the blend can be obtained already mixed but with many steps still to be finished.
"Mole" actually means sauce (as in Guaca-mole) but gringoization has turned the one with chocolate and nuts into "mole." I hope I get to go someday! In the meanwhile they do sell some prepared mole in the Mexcian stores in jars. Sweet chocolate would be disgusting!!

December 04, 2011 11:51 AM
10photoviewsCom-100Com-300Com-500First-comFirst-photoFirst-reviewHr-1Hr-10Hr-5 Mooseloop said...

I agree with Stoney and Lynn - No need for chocolate with my wine! Each for its own sake suits me just fine. And I cannot imagine the chocolate on beef as described in the Vancouver article! Wine and beef fine, chocolate over cake fine!
Today is putting out the Christmas decor (such as it is in limited quantities), but the granddaughter who is here has other ideas:  more is not enough! Thus, the moving Santa who has not been out of his box in the attic for over 4 years is now waving in the front window, the moving lighted reindeer are about to go into the front yard, and the Forever Christmas Tree is all lighted and glowing in the living room! Hooray for grandchildren!! And wine! And chocolate!

December 04, 2011 12:12 PM
10photoviewsCom-100First-comFirst-photo Cassiepants said...

As I wait for my husband to get ready for our date with his Mother and a football game, I must also chime in with the crowd that never mixes chocolate and wine. Perhaps it's because I have never managed to become a wine enthusiast.

However, I have actually had bacon dipped in chocolate and chocolate with bacons sprinkled in the bar - and that is a shockingly lovely combination. The salty of the bacon truly sets off the chocolate's deeper flavors.

December 04, 2011 1:46 PM
Com-100Com-300Com-500First-comHr-1Hr-10Hr-5 Carol said...

The last few sips of my red wine and a square of really good chocolate turn any ho-hum evening into something special.  And it couldn't be simpler..................and the other plus is the ingredients are usually on hand.  And Deb is correct--champagne!  Let's hear those corks start poppin'!

December 04, 2011 1:51 PM
Com-100Com-300Com-500First-comHr-1Hr-10Hr-5 Carol said...

While looking for something else I happened upon this.....hope I can get the link right, since my browser won't allow c&p in Peterman.....It was enchanting and I hope to find more

December 04, 2011 2:05 PM
Christmas-on-main-street-joseph-holodook First-comHr-1 PARK4 said...

The red wine up top, and the bars of chocolate, each are nice and sppealing in their own way, but when I think of combining them in one 'event' it doesn't make sense too me.  Both are "thick" to my way of thinking - two thick things don't make my taster happy.  That's why champagne is appealing to me with chocolate, it's light, compared to the denseness of the chocolate.
I just reread the above.  I'm glad I didn't use the word "palate' for "mouth" - because as it is, I sound like I watch entirely too much of the food network challenge shows, and listen too well to the judges.
Which I do:  watch a lot of Iron Chef, Top Chef, Chopped and whatever else they put on.  And I've never seen red wine and chocolate being offered, but it's undoubtedly just a matter of time.

December 04, 2011 2:45 PM
10photoviewsCom-100Com-300First-comFirst-photoHr-1Hr-5 rwh1 said...

Here in our local valley every feburary on the weekend closest to Valentines day the local wineries ,about 50 or so , all celebrate red wine and chocolate for the week end. It is one of the largest events in our wine country with folks coming from all over the state to enjoy this event. Each winery has its on take on how and what kind of chocolate to serve with the several reds that are produced locally. Some have chocolate fountains with strawberries, slices of apples,slices of banannas  or pieces of biscotti for dunking. They do supply skewers. Others have types of cookies or candies. a lot of people come year after year from Seattle,Tacoma,  Olympia area and seem to have an enjoyable time. We participate every year and enjoy not only the wine and chocolate but the festive atmosphere the peremates this event throughout the valley.

December 04, 2011 3:30 PM
Com-100Com-300Com-500First-comHr-1Hr-10Hr-5 hazel leese said...

Brigid's mother was right about the port and dark chocolate.
rwh1~ the problem with events such as you descirbe is not getting there, it's getting home. How splendid to have an event like that in your local valley, hopefully in staggering distance of home. The idea of fruit or biscotti for dunking in a chocolate fountain sounds very grand. We have similar local events, mainly to do with food, gardening and farming and, as you say, it does generate a festive atmosphere in the community.

December 04, 2011 3:57 PM
Christmas-on-main-street-joseph-holodook First-comHr-1 PARK4 said...

I think in that instance, I'd hire a car.  With a driver.  It would be well worth it. 

December 04, 2011 4:18 PM
Com-100Com-300Com-500First-comHr-1Hr-10Hr-5 hazel leese said...

Tried that once PARK~  the driver stayed around as was more the worse for drink than I by the end of the event. I fired him and called a taxi er - cab? (ouch) that I made him pay for.

December 04, 2011 4:20 PM
Com-100Com-300Com-500First-comHr-1Hr-10Hr-5 hazel leese said...

Not as - was!

December 04, 2011 4:22 PM
Com-100Com-300Com-500First-comHr-1Hr-10Hr-5 hazel leese said...

Goodness sake! not as OR was - and.

December 04, 2011 5:08 PM
4244 Com-100Com-300Com-500First-comHr-1Hr-10Hr-5 ChefDeb said...

We knew what 'cha meant Haze....

December 04, 2011 6:04 PM
Com-100Com-300Com-500First-comHr-1Hr-10Hr-5 hazel leese said...

I give up. Early night. Nos da, dear people. x

December 04, 2011 6:45 PM
1474 10photoviewsFirst-comFirst-photoHr-1 comfortable1 said...

Wine and chocolate - I can't imagine any worse combination!  (Except, of course, for beef tongue with Brussels sprouts!)   ;-)

December 04, 2011 6:46 PM
1474 10photoviewsFirst-comFirst-photoHr-1 comfortable1 said...

Wine and chocolate - I can't imagine any worse combination!  (Except, of course, for beef tongue with Brussels sprouts!)   ;-)

December 04, 2011 8:18 PM
Me_and_dave 10photoviews10videoviewsCom-100Com-300Com-500First-comFirst-photoFirst-videoHr-1Hr-10Hr-5 Andy said...

comfortable1 ~ beef tongue and brussel sprouts...mmmmmmm.
Wine with anything and chocolate with anything, double mmmmmmmmmmmm

December 04, 2011 8:50 PM
10photoviewsCom-100Com-300Com-500First-comFirst-photoFirst-reviewHr-1Hr-10Hr-5 Mooseloop said...

Granddaughter gone home all full of seasonal decor....lighted deer in the yard, tree in the corner, houses and singers on the mantel, so I am all ready for the big day...! Aaaamazing the energy of youth! I think I will salute the lights and Christmas decor with a nice glass of.....bourbon and ginger!!! To heck with wine on a lovely night like this!!

December 04, 2011 8:53 PM
Cestmoiparis 10photoviewsFirst-comFirst-photoFirst-review Alison said...

My first job out of college was as a marketing assistant for a French wine importer. It was a hard job, let me tell you, but *someone* had to be a taster on Friday afternoons for new wines coming on the market... *someone* had to come up with new adjectives to describe the 'fact' that wines taste 'of chocolate'.... ;-/ it was the 80s, when the wine world was becoming fancy and wildly descriptive, some

Yet at the same time, I learned that inexpensive boxed-wine varietals, which are blends of various grapes, are quite as nice as that over-priced bottle of Sémillon the restaurateur just made you pay a 500-to-1000% surcharge on. I think you do get a little jaded once you have to come up with descriptors that make you laugh; wines are a little too often described as chocolatey, and as the article said, that's largely because of the overtones of earth they have in common.

My favorite 'earthy-chocolatey' combination these days is 72% cocoa dark chocolate and Gevalia coffee, which I apparently cannot live without. I begin each morning with both, and thank the chocolate-coffee-earth god for it.

December 04, 2011 8:54 PM
Cestmoiparis 10photoviewsFirst-comFirst-photoFirst-review Alison said...

ooh, proofread! in the middle of making dinner... hence boo-boos!

December 04, 2011 9:08 PM
10photoviewsCom-100Com-300Com-500First-comFirst-photoFirst-reviewFirst-videoHr-1Hr-10Hr-5 Lynn830 said...

Chef Deb - There are other good moles around, including the traditional Mole Verde (Green Sauce).  Where my son lives in Albuquerque, New México, you can buy Mole Poblano in a container, ready to heat and serve.  It's not bad.  The "poblano" in the name refers to the poblano chili which is used in the sauce.  Good stuff!  But hard to find in Virginia.  There are almost no Mexicans here.  We get Central Americans, particularly from El Salvador, Guatemala and Honduras, but this area was not part of the migrant labor circuit.  We had more Mexicans in Michigan because of the sugar beets and truck gardening; they would frequently try to escape the migrant life by getting a job in the auto industry.  There are Mexicans down in North Carolina, however, because of tobacco.  I once ate at a wonderful Mexican restaurant in Winston-Salem.  So, I visit my son in Albuquerque once a year and try to eat my fill of Mexican cuisine.

December 04, 2011 9:56 PM
Stage_2 10photoviewsCom-100Com-300Com-500First-comFirst-photoHr-1Hr-10Hr-5 JALOPKIN said...

BRIGID:  If your choice of Vintage to accompany your Dark Chocolate is Port, as is mine, let me offer an empassion'd suggestion that you find a bottle of KUNDEE Port, from Kundde Estates in California ... and enjoy your combination ... I have tried every Port produced anywhere, over the years ... and many of them are quite excellent ... but I have never tasted a Port as flawlessly delicious as that produced by Kundee Estates ... As graciously warming as Mothers' Milk, with not a single Bad Habit to mar the afterglow ... A most marvelous Wine ... It is very Good to complete the sensual tasting by enjoying an AVO #9 Rothchild, at 48Ring, sipping as you do the Wine ... I know you're a Girl, but don't let that rob you of a decadent reward .......
It need not become a habit, tho' that will be a hard thing to resist .......

December 04, 2011 10:17 PM
10photoviewsCom-100Com-300Com-500First-comFirst-photoFirst-reviewHr-1Hr-10Hr-5 Mooseloop said...

Ivan - Leading us into bad habits with the tantalizing wine of Kundee Port.....Here on a lovely night of clear skies and bright stars.....Oh, to have some Kundee Port.....I will definitely have to look it up now.....Salute and g'night all.....

December 04, 2011 11:09 PM
Stage_2 10photoviewsCom-100Com-300Com-500First-comFirst-photoHr-1Hr-10Hr-5 JALOPKIN said...

MOOSELOOP:  As John Cameron Swayze usta say, "You'll Be Glad You Did ..." .......

December 04, 2011 11:30 PM
Waldo 10photoviews10videoviewsCom-100Com-300Com-500First-comFirst-photoFirst-reviewFirst-videoHr-1Hr-10Hr-5 Tommy Typical said...

Wine and a Toblerone on a SwissAir Flight seemed hunky dory to me. Pure living I expect means that you don’t require the approval of society or other people to affirm or confirm your gastronomic or for that matter your general identity.

December 04, 2011 11:43 PM
M 10photoviewsCom-100Com-300Com-500First-comFirst-photoFirst-reviewHr-1Hr-10Hr-5 Penn said...

Tommy, here here...and I know Park has a truckload of well written comments and bling...even if Mr. Peterman's website goes incognito with these gems.

December 05, 2011 2:50 AM
13091 10photoviewsCom-100Com-300Com-500First-comFirst-photoHr-1Hr-10Hr-5 janej78 said...

This is a subject close to my heart. I have a small glass of Zinfandel with a square of dark chocolate (73% super dark) almost nightly. It's sublime to let the chocolate melt in my mouth...forming a coating on the roof of my mouth and then sipping some wine to cleanse it away. mmmmmmm ..... Fair trade chocolate btw.
P4, I agree, it is "thick"...but somehow that's what makes it so delicious to me.

Honor Roll

still thinking about today...

Yesterday's Discussion

A rare orchid has flowered unexpectedly and you won't believe the scent.


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